Mediterranean Platter

This isn’t really a recipe, but rather a concept. It’s been in our regular rotation for years and it has evolved gradually. Sometimes I include chicken and other times it’s purely vegetarian. I love the adaptability. If you’re out of an ingredient, so what? It’s also easy for each person to tailor the plate to their own tastes. Occasionally, I make some components of this array (like hummus or tzatziki) but I also fill in with fresh pre-made versions picked up from the store. Don’t recognize some of the ingredients listed below, like harissa or tabouleh? See below under “tips” for descriptions.

Assorted olives
Stuffed grape leaves
Feta cheese
Hummus (I like to make this one in the late summer)
Tzatziki
Harissa
Tabouleh
Bell peppers, seeded and sliced
Cucumber, sliced
Cherry or grape tomatoes, halved
Grilled or roasted chicken breast, sliced
Lemon wedges
Pita bread, cut into wedges and toasted (or made into chips!)
Olive oil
Sea salt
Sumac

Arrange vegetables and spreads on a plate. Drizzle with olive oil or basil oil, then sprinkle with sea salt and sumac.
Quick Tips
1. Perhaps you are wondering what some of these things are? Tzatziki is a Greek sauce made from thick yogurt, cucumbers and spices. It’s a cool, creamy accompaniment to grilled meats. Harissa is a spicy chili paste made from peppers, olive oil and spices. It’s traditionally served with northern African cooking (think Morocco or Tunisia). Tabouleh is a grain-based salad made with parsley, cucumber, tomato, lemon, mint and spices. I typically make it with bulgar wheat, but it can also be made with couscous and I’ve also seen it made with quinoa.
2. If you are using chicken, there are a few ways to get this done. You can always roast a whole chicken if you want to use the skin and bones for stock. You can also poach chicken breasts easily for moist, flavorful meat.

Preparation time: 10 minute(s)

Number of servings (yield): 4

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